Pochero (and beef pochero) is a tomato-based Filipino soup with a Spanish influence. There are two versions of Pochero in the Philippines. One is a clear-soup recipe, while the other uses a tomato-based broth.
In this beef Pochero recipe I use a full beef shank or ribs, which gives its flavor, that beefy goodness from the bones that are cooked for hours. This Filipino recipe offers a different side of the Filipino palate with its unique mixture of local ingredient,s and even with a hint of Chinese influence.
This beef Pochero is perfect to cook in cold or rainy weather, as the delicious broth is best served hot with a bowl of white rice.
Beef Pochero (Tagalog Style) Recipe
Note: we are using pechay in this recipe. This is basically the same as bok choy or chineese cabbage.
- Prepare your ingredients.
- Using a thick-bottom pot, add the oil, then sauté the onions, garlic, and ginger until the onion is translucent.
- Add the beef cuts and cook ‘til brown.
- Then add the tomato paste and followed by the tomato sauce. Mix until everything is incorporated.
- Add 1 ½ liter of water, black pepper, sugar, and salt. Then let it boil for 20 minutes.
- After the first 20 minutes, add the corn and slow cook over medium heat for 2 to 3 hours or until the meat is tender.
- If the water reduces to a half, add another 1/2 liter more of water. Then add the squash, plantain, potatoes and Chinese chorizo. You may also add the chili at this stage if you want a spicy kick to this dish. Cook for another 15 minutes.
- Then add the green beans. Cook for 2 minutes.
- Remove from the stove and add the Pechay and allow the natural heat to cook it.
- Serve your beef Pochero in separate bowls or in a large bowl paired with white rice.